Balado Tahu, Kentang, dan Puyuh: A Flavorful Indonesian Delight
Introduction
Balado Tahu, Kentang, dan Puyuh is a vibrant and savory dish from Indonesia that combines the unique flavors of fried tofu (tahu), potatoes (kentang), and quail eggs (telor puyuh) with a spicy sauce that makes your taste buds dance. This recipe is not only delicious but also simple to prepare, making it a perfect addition to your culinary repertoire. Let’s embark on a flavorful journey as we explore the ingredients and steps needed to create this delightful dish.
Ingredients
Here’s what you will need to make Balado Tahu, Kentang, dan Puyuh:
| Ingredients | Quantity |
|---|---|
| Quail eggs (hard-boiled, peeled) | 1/4 kg |
| Potatoes (cut into cubes) | 1 large piece |
| Tofu (cut into cubes) | 2 pieces |
| Spice Blend (to be ground) | |
| Garlic | 4 cloves |
| Shallots | 10 shallots |
| Small red chilies | 10 pieces |
| Large red chilies | 6 pieces |
| Ginger | 1 cm piece |
| Sugar | To taste |
| Salt | To taste |
| Ground pepper | To taste |
| Flavor seasoning powder | To taste |
| Sweet soy sauce | A drizzle |
| Cooking oil | For frying and sautéing |
| Water | As needed |
Nutritional Information
| Nutritional Information | Per Serving |
|---|---|
| Calories | Approximately 250-300 |
| Protein | 10 g |
| Carbohydrates | 30 g |
| Fat | 15 g |
| Sodium | 300 mg |
| Fiber | 3 g |
Instructions
Follow these steps to create a mouthwatering Balado Tahu, Kentang, dan Puyuh:
-
Prepare the Ingredients: Begin by frying the tofu and potatoes in hot oil until they are golden and crispy. Additionally, fry the hard-boiled quail eggs briefly to give them a delightful texture. Make sure not to fry them for too long; just enough to achieve a light golden color. Once done, remove them from the oil and drain on paper towels to absorb excess oil.
-
Sauté the Spice Blend: In a clean pan, heat a little cooking oil over medium heat. Add the ground spice blend to the pan. Sauté the mixture until fragrant and cooked through, ensuring that the raw aroma of the spices disappears. This step is crucial for enhancing the flavors.
-
Combine Ingredients: After the spices are well-cooked, add enough water to create a sauce, then introduce the fried tofu, potatoes, and quail eggs to the pan. Stir gently to combine everything, allowing the sauce to envelop all the ingredients.
-
Season the Dish: Add sugar, salt, ground pepper, flavor seasoning powder, and a drizzle of sweet soy sauce to the mixture. Mix thoroughly and taste the sauce to adjust the seasoning according to your preference.
-
Simmer: Allow the dish to simmer until the sauce thickens slightly and the flavors meld beautifully. Keep an eye on the pan and stir occasionally to prevent sticking.
-
Final Taste Check: Before finishing, do a final taste check. If everything tastes just right, remove the pan from the heat.
-
Serve and Enjoy: Transfer the Balado Tahu, Kentang, dan Puyuh to a serving platter. This dish is best served warm, accompanied by steamed rice for a complete meal.
Conclusion
Balado Tahu, Kentang, dan Puyuh offers a delightful balance of textures and flavors, combining the creaminess of tofu, the heartiness of potatoes, and the delicate nature of quail eggs with a robust spicy sauce. This dish not only embodies the essence of Indonesian cuisine but also makes for an impressive centerpiece on your dining table. Dive into this culinary adventure and savor the love in every bite!
